论文部分内容阅读
前言蔬菜、水果与癌症的关系,很早就引起了科学家的注意。以菜花、西兰花(绿菜花)为代表的十字花科蔬菜有防癌作用的说法已经流传很广,以致威为一般消费者的常识。然而,要对此做出确切的结论,必需有流行病学证据;因为,动物实验和机制研究尽管都很有价值,但是要肯定蔬菜、水果确有防癌作用则必须具有充分的人群证据。正因如此,本文将主要讨论这方面的流行病学研究证据。上世纪90年代以来,有许多综述和专著介绍了蔬菜、水果与各种癌症的关系。总的结论是:无论是生态学研究、病例一对照研究,还是前瞻性研究,都一致地表明多吃蔬菜、水果能降低多种主要癌症的发生率。
Preface The relationship between vegetables, fruits and cancer has long attracted the attention of scientists. To cauliflower, broccoli (green cauliflower) as the representative of the cruciferous vegetables have anti-cancer effect has been widely circulated, so Granville as the general knowledge of consumers. However, to make a definitive conclusion, epidemiological evidence is necessary. Because animal experiments and mechanism studies are of great value, it is important to confirm that vegetables and fruits have sufficient anti-cancer effects and must have sufficient population evidence. For this reason, this article will focus on epidemiological evidence in this area. Since the 90s of the last century, there have been many reviews and monographs on the relationship between vegetables, fruits and various cancers. The general conclusion is that both ecological research, case-control studies, and prospective studies have consistently demonstrated that eating more vegetables and fruits can reduce the incidence of many major cancers.